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Corn & Peppers Tamale Pie

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  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Ground cumin 1⁄4 Teaspoon
  Butter/Margarine 2 Teaspoon
  Lean ground beef 1 Pound
  Chopped onion 1 Cup (16 tbs)
  Chopped green pepper/Sweet red pepper 1 Cup (16 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Chili powder 2 Teaspoon
  Tomato sauce 15 Ounce (1 Can)
  Canned whole kernel corn 12 Ounce, drained (1 Can)
  Canned green chili peppers 4 Ounce, drained (1 Can)
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)

In a small saucepan combine cornmeal, cumin, 1 1/4 cups cold water, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
Bring just to boiling; reduce the heat.
Stir in butter or margarine.
Cook over low heat for 10 minutes, stirring often.
Remove from the heat.
Spread mixture on waxed paper into an 8-inch square.
In a large skillet cook beef, onion, green pepper, carrot, garlic, and chili powder till meat is brown and onion is tender; drain.
Stir in tomato sauce, corn, green chili peppers, and olives.
Spoon mixture into a 12 x 7 1/2 x 2-inch baking dish.
Cut cornmeal mixture into desired shapes, piecing together scraps, if necessary.
Place on top of meat mixture.
Seal, label, and freeze.
To serve, bake frozen casserole, covered, in a 375° oven about 1 1/2 hours or till heated through.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
105 Minutes

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1718 Calories from Fat 473

% Daily Value*

Total Fat 64 g98.6%

Saturated Fat 19.8 g98.8%

Trans Fat 0 g

Cholesterol 281.5 mg93.8%

Sodium 1542.6 mg64.3%

Total Carbohydrates 172 g57.4%

Dietary Fiber 32.1 g128.4%

Sugars 55.1 g

Protein 114 g228.5%

Vitamin A 336.6% Vitamin C 377.7%

Calcium 56.7% Iron 175.1%

*Based on a 2000 Calorie diet

Corn & Peppers Tamale Pie Recipe